Monday August 20, 2012 | 3 comments
Did you know that you can pair tea with chocolate? Much like wine and cheese, different teas and chocolates have distinct relationships. A certain Darjeeling tea can be excellent
with one chocolate, but not another. I would highly recommend heading to your local tea shop and asking about what chocolates to serve with your favorite teas. You could even do a twist on the traditional pairing party and have friends over to eat chocolate and drink tea. The recipe below is one that pairs tea and chocolate perfectly, and even better, it goes with ice cream! You can get more great recipes like the one below by subscribing to Weekly Recipes. This weekly email will bring cooking inspiration straight to your inbox. Enjoy!
Earl Grey Hot Fudge Sauce
4 ounces unsweetened chocolate
3 tablespoons butter, unsalted
2/3 cup water
4 Earl Grey tea bags (alter this depending on how intense you want the Earl Grey flavor to be)
1/3 cup sugar
6 tablespoons corn syrup
Pinch of salt
1 tablespoon rum (or other flavoring, such as a flavored liquor or vanilla extract)
Melt the chocolate and butter very slowly in a double boiler or in the microwave, stirring frequently until combined. Meanwhile, heat the water to boiling in a small, heavy saucepan. Add the tea bags and let the tea steep for 4 minutes or so. You can adjust the time to play with the strength of the Earl Grey flavor. When the butter and chocolate have melted, stir the mixture into the boiling water. Add the sugar, corn syrup, and salt and mix until smooth. Turn the heat up and stir until the mixture starts to boil; adjust the heat so that the sauce is maintained at just the boiling point, stirring occasionally. Allow the sauce to boil for 9 minutes. Remove the sauce from the heat and cool for 15 minutes. Stir in the rum and serve warm over ice cream.
Do ahead: This sauce can be easily and quickly reheated in the microwave for 15 to 30 seconds. Stir and it will be shiny and even again.